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    Home » Recipes » Main Dishes » Mom's Chicken Parmesan

    June 5, 2019

    Mom's Chicken Parmesan

    5 from 4 votes

    18 Comments

    Jun 5, 2019

    (updated Oct 20, 2020)

    by Lori Murphy

    Jump to Recipe

    The LBD of Chicken Parmesans. Even better because it's EASY. Dress it up for company or down for the kids as chicken tenders. Either way, it's the moistest (the one time I advocate using that word), juiciest and yummiest chicken.

    four pieces of chicken parmesan on a plate with blue salt and pepper shakers and stacked dishesWhenever my mom said we were having Chicken Parmesan for dinner, we came inside right when we were called even if we were in the middle of the best kick-the-can game ever. And in case you didn't know, kick-the-can does NOT refer to kicking someone in the booty. Ask your mom.

    four pieces of chicken parmesan on a plate with blue salt and pepper shakers and stacked dishesIf you're looking for a dairy-free, grain-free chicken dish, move along. However, if you're looking for a great tasting dish you can add to your repertoire that friends (especially the male kind) will ask for over and over and over, you're home my friend.

    Start with either tenders or boneless, skinless chicken breasts. If they're on the thick side, thin those babies out a bit by giving them a good pounding with a flat meat tenderizer or the bottom of a heavy skillet. Yes, I am a big fan of pounding some chicken as a stress-reliever.

    breadcrumbs, cheese in a white bowl on a black checkered napkin with a bowl of mustard and stick of butterIn a shallow pie plate or similar dish, combine equal parts breadcrumbs and Parmesan cheese and sprinkle some fresh parsley in for color. You can use dried parsley - you won't break anything, I promise.  On a side note, you have to use the green can Parmesan from the store. I don't know why but it's the secret ingredient. I am a cheese-lover. Those who know me know I don't mess around when it comes to cheese. But if you go rogue and put fresh grated in here, I can't promise a good outcome. Moving on...

    melted butter with Dijon mustard in a white bowl with parmesan and breadcrumbs in a white bowl on a black checkered napkinIn another shallow pie plate, melt the butter and add the Dijon mustard. Don't like Dijon? Too bad. Add the Dijon. Your friends don't like Dijon? Add. The. Dijon. I served it to one of my most finicky friends (who I adore but you know who you are!), and she licked the plate.

    two breaded chicken breasts on a blue pan with a bowl of butter and chickenOne by one, dip both sides of the chicken into the butter/Dijon mixture. Then gently coat it on both sides with the crumbs and lay on a sheet pan. [Quick tip: don't use a sheet pan with air between the layers or a non-stick pan. I picked up this lovely blue one for five dollars at a discount home store thinking it would be darling in photos and I was shocked at how well it crisped up the chicken!] Repeat with the rest of the chicken. See the recipe for some tips on this step.

    breaded chicken breasts on a blue sheet pan Once the pan is filled, place it in a preheated oven and in 45 minutes (assuming your chicken isn't too thick), you'll have a golden-browned, juicy chicken ready to hang out with the seasonal side dish of your choice. I've served it with Fettuccine Alfredo (recipe coming eventually), broccoli and a green salad. Or with Roasted Vegetables and garlic mashed potatoes. Or as chicken wings for a party. See what I mean? LBD. Or as the kids say: clutch.

    sliced chicken breasts on a blue plate

    Tips

    For a few: Cut the recipe in half or even in quarters. Works great leftover and tastes great chilled with salad the next day.

    For a crowd: Double the recipe using 24-36 chicken drumettes. Bake at 350° until golden brown and internal temp reaches 165°

    Pinterest image of chicken parmesan and sliced lemon on a white plate with a light blue salt shaker on a white wooden background
    four pieces of chicken parmesan on a plate with blue salt and pepper shakers and stacked dishes.
    5 from 4 votes

    Mom's Chicken Parmesan

    Print RATE PIN
    Whether for a simple supper for two or the entire family, one bite of this chicken and they'll be sold. A crispy, yet light Parmesan cheese coating combined with the zing of Dijon brings crowd-pleasing flavor.
    Prep Time:10 mins
    Cook Time:45 mins
    Total Time:55 mins
    Servings 6
    Share by Email

    Ingredients
     

    • 6 boneless skinless chicken breasts, or any kind of chicken you choose
    • ½ cup green can Parmesan, Kraft
    • ½ cup seasoned breadcrumbs, you can use fresh, DRIED breadcrumbs or panko. I have made homemade ones but toasted them lightly in a 300 degree oven for about 5 -8 minutes.
    • 2 teaspoon fresh parsley, chopped
    • 1 stick unsalted butter
    • 2 TBSP Dijon mustard, you can use less or a little more
    Prevent your screen from going dark

    Instructions

    Equipment Needed:

    • sheet pan
      pie plates (2)

    Chicken

    • Rinse and pat dry the chicken.
    • If the chicken is on the thick side, even it out a bit with a flat side of a meat tenderizer or a heavy skillet. If you make them on the thinner side, adjust cooking time.

    Coating - Part One

    • In a shallow pie plate or something similar with low sides, melt the butter in the microwave. Add the Dijon mustard and swirl with a fork to marry the two. Like some marriages, they might take some time to get comfortable with each other, but eventually they'll cozy up. 

    Coating - Part Two

    • In another shallow pie plate, combine the breadcrumbs and the Parmesan cheese.(Note: I always start with less than you think you need - you can always add equal amounts of each later.) Add parsley.

    Breading

    • Gently dip both sides of a piece of chicken into the butter/Dijon mixture and then lay it in the breadcrumb plate. Coat both sides with the breadcrumbs and turn it over a time or two in the plate. Lay it on to the prepared sheet pan.
    • Bake at 350℉ for 45 minutes until exterior is golden-browned and a thermometer reaches 165°

    Notes

    A few notes:
    • If the chicken breasts are really cold, the butter mixture might thicken up making it hard to coat them. Just pop the plate back in the microwave for a few seconds and you'll be fine. You want the butter fluid, not thick.
    • Adjust cooking time based on the thickness of your breast or if you have a bone.
    • For tenders, 30 minutes is safe however, I have cooked them for the whole 45 minutes and they haven't dried out. I told you it's magic Dijon!
    Course: Chicken, Main Course
    Author: Lori Murphy
    Did you make this recipe? Tag @josieandnina or tag #josieandnina!
    Main DishesChickenParmesan

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    1. Mim says

      March 25, 2022 at 7:44 am

      Loved the chicken parm recipe ... Did I miss what temp you suggest for baking it?

      Reply
      • Lori Murphy says

        March 27, 2022 at 7:53 am

        Hi Mim - So glad you liked it! 😊 The recipe calls for 350˚ (step #2 under breading) I'm going to move that step to the beginning to make it easier. Hope that helps! Thank you for taking the time to comment!

        Reply
    2. Kim koechley says

      March 21, 2022 at 9:44 pm

      5 stars
      Lori, Made this tonight and it is awesome! Was making it to take for lunch’s and I had to eat one right out of the oven because it smelled so good! Excellent recipe, so easy and tasty!

      Reply
      • Lori Murphy says

        March 27, 2022 at 7:54 am

        Yay!! Thanks for taking the time to let me know! And the leftovers are so good over salad the next day with some blue cheese or ranch!😊

        Reply
    3. Crystal Brown says

      June 06, 2021 at 8:50 pm

      Hi Lori, YES !!! another fun dinner to make, my fam Loved it and bonus house smells great. Thank you thankyou Lori.
      You are LOVED Lori .

      Reply
      • Lori Murphy says

        June 17, 2021 at 5:01 pm

        Awww Crystal - you made my day!! 😊 It is such a good smell - I agree...it's childhood for me!

        Reply
    4. Linda says

      July 01, 2019 at 7:12 pm

      5 stars
      Hi Lori! Why haven't I had this recipe all these years?? Made it tonight and it was an all around hit, which is not easy in our house!! It was delish! We also have leftovers to eat over the sink tomorrow! Thank you for sharing all of these wonderful recipes! Love you girl!

      Reply
      • Lori says

        July 02, 2019 at 7:23 am

        Thanks Lin! I can't believe you haven't had it before with all those dinners we had together back in the day! Your comment made my day! And I must tell you, the leftovers are so good cold. Or with pasta. Or in a salad. Or over the sink- for sure! xox

        Reply
    5. Kristie Dienst says

      June 11, 2019 at 6:32 am

      Delicious!

      Reply
      • Lori says

        June 11, 2019 at 10:28 am

        Thanks Kristie! Glad you liked it!!😍

        Reply
    6. victoria says

      June 10, 2019 at 8:29 am

      5 stars
      Lori
      This is a fantastic chicken parm recipe. Thanks so much for sharing. Please keep these great ideas coming!!
      Vicki

      Reply
      • Lori says

        June 10, 2019 at 10:02 am

        Thanks Vicki! It's Mom's so you know it's good!😘

        Reply
    7. Carolyn Frio says

      June 10, 2019 at 6:56 am

      Lor Lor. You shared this recipe with me YEARS AGO....and it is one of my family's favorite meal. Like you growing up...I know my family will all be seated when dinner is served. Thanks for sharing so many of your wonderful recipes. Love you

      Reply
      • Lori says

        June 10, 2019 at 7:55 am

        Aww Carolyn thank you! Yes sitting around the table at least is one time that I know we will connect whether it's at the kitchen counter or in the dining room. Some of our best (and maybe not so best) family memories are from around the table. xox

        Reply
    8. Lynn says

      June 06, 2019 at 6:52 am

      Love seeing the outcome of your overflowing grocery cart (full of only healthy., non-processed foods of course). This looks fantastic and will be made soon in my house!

      Reply
      • Lori says

        June 06, 2019 at 7:22 am

        Hope you like it - oh and tip- don't use a fancy pan to cook the chicken. It crisps up best on just an inexpensive sheet pan. And thanks for not seeing the Chocolate Peanut Butter Oreos hiding under all the produce 😉

        Reply
      • Peggy Wier says

        June 09, 2019 at 8:16 pm

        This chicken parmesan is A——mazing!! Love the doubling recipe idea since it is so yummy the next day too. I served it with rosemary potatoes and a green salad. Easy and delicious!! Thanks J+N!!

        Reply
        • Lori says

          June 09, 2019 at 8:24 pm

          Thanks Peggy! 😘I always make extra because I love eating it cold on a salad.😍Or standing over the sink -hahaha.

          Reply

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